Roasted Broccoli Salad

Enjoy a vibrant Roasted Broccoli Salad that combines the earthy flavor of roasted broccoli with the crunch of almonds and the sweetness of cranberries, all brought together by a zesty lemon vinaigrette. This salad is not only nutritious but also incredibly versatile, making it an ideal choice for any occasion—from summer barbecues to quick weekday lunches. With its delightful mix of textures and flavors, this salad is sure to be a crowd-pleaser. Plus, it’s easy to prepare and can be customized with your favorite ingredients, making it a staple in your recipe collection.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Salad Cuisine: American Keyword: Choose bright green broccoli florets for the best taste. To enhance crunchiness, toast almonds in a dry pan before adding to the salad. Feel free to add proteins like grilled chicken or chickpeas for a complete meal. Servings: Serves approximately 6 people Calories: 210kcal Author: Tisha

Ingredients

4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/4 cup red onion, finely chopped
Optional: 1/4 cup feta cheese, crumbled

Instructions

Preheat your oven to 425°F (220°C).
Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Spread evenly.
Roast for 20-25 minutes until tender and slightly charred. Let cool.
In a small bowl, whisk together lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.
In a large mixing bowl, combine roasted broccoli, toasted almonds, cranberries, red onion, and feta cheese (if using). Drizzle with vinaigrette and toss gently.
Serve immediately or chill for enhanced flavor.

Nutrition